BURGERFI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed single door cooler// raw chicken (46F - Cold Holding). Per operator, food not prepped or portioned today. Per operator, food out of temperature for approximately 30 minutes. Operator put food inside walk in cooler to quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell egg onto flat top grill and then begin assembling hamburgers at cook line, no hand wash. Educated cook on proper hand washing procedures. Cook removed gloves and washed hands. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored inside hand wash sink at cook line. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cook line hand washing sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing in standing water at triple sink. Educated operator on proper thawing methods. Operator turned cold water on. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on white wall at cook line.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed on fire extinguisher at kitchen door entrance.